PROSPECT PARK POTATO SALAD
This delicious vegan potato salad comes from one of my new favorite cookbooks: Veganomicon, The Ultimate Vegan Cookbook.. The recipe, as written, makes an enormous amout, but can easily be halved. I love the addition of thinly sliced cucumbers and dijon mustard to this familiar picnic favorite! This recipe calls for something called Vegenaise, which is my favorite brand of vegan mayonaise, containing no eggs.
Provided by Kozmic Blues
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Slice the potatoes between 1/2 and 1/4 inch thick.
- If potatoes are large they can be cut into halves or thirds before slicing.
- Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
- Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
- While the potatoes boil, prepare the dressing.
- If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
- Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
- Wisk together briskly.
- Add sliced cucumbers and place in the firdge until potatoes are ready.
- When potatoes are done, drain and rise them quickly under cold water.
- Be sure to shake off any excess water.
- Add potatoes to the dressing and mix well.
- Top with grated carrots and mix.
- Check seasoning and adjust as needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 252.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 4.8, Sodium 466, Carbohydrate 40.6, Fiber 4.8, Sugar 5.5, Protein 4.4
THE ULTIMATE POTATO SALAD
MY MOM GAVE ME THIS RECIPE. WHEN I TAKE IT TO PARTIES IT IS USUALLY THE FIRST THING GONE. EVERYBODY WANTS THE RECIPE. TRY IT IT IS REALLY GOOD.
Provided by bigwallace
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- BOIL POTATOES UNTIL DONE 45 MINutes TO 1 Hour OR UNTIL SOFT.
- I POKE THEM WITH A FORK TO SEE IF THEY ARE SOFT.
- DRAIN WATER AND LET COOL.
- BOIL EGGS, DRAIN AND LET COOL.
- IN THE MEAN TIME CHOP ONIONS, GREEN PEPPER, CELERY, AND PICKLES.
- PUT IN LARGE BOWL, AND MIX TOGETHER.
- PEEL POTATOES AND CUT UP INTO SMALL PIECES.
- ADD TO BOWL.
- CUT UP EGGS AND ADD TO BOWL.
- STIR IN MIRACLE WHIP, AND SALT AND PEPPER TO TASTE.
- GOOD WITH FRIED CHICKEN, HAM, OR ALMOST ANYTHING.
Nutrition Facts : Calories 256.6, Fat 5.6, SaturatedFat 1.7, Cholesterol 212, Sodium 498.9, Carbohydrate 41.3, Fiber 5.6, Sugar 4.4, Protein 11.1
WARM GERMAN - AND VEGAN! - POTATO SALAD
This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!
Provided by White Rose Child
Categories Potato
Time 40m
Yield 5-6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bake the potatoes (microwaving is fine).
- While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
- Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
- Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.
EGGPLANT POTATO SALAD
Make and share this Eggplant Potato Salad recipe from Food.com.
Provided by Shannon Kaplan
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil. Add potatoes, red onion, and baby eggplants.
- Season with salt and pepper, cover and cook over moderately low heat until tender-- 15 minutes.
- Stir in fresh lemon juice and chopped dill. Serve warm.
Nutrition Facts : Calories 414, Fat 15.1, SaturatedFat 2.2, Sodium 24.7, Carbohydrate 69, Fiber 29.7, Sugar 21.4, Protein 10.7
NON-MAYO POTATO SALAD
This is a yummy potato salad for those of us who cannot stand mayonnaise. This comes from Southern Living, and is great for cookouts and such (I am taking it to a pig roast tonight as a side dish).
Provided by larchie
Categories Pork
Time 8h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half, and set aside.
- Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir in chopped basil.
- Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.
Nutrition Facts : Calories 469.6, Fat 30.7, SaturatedFat 6.3, Cholesterol 15.4, Sodium 350.1, Carbohydrate 42.6, Fiber 5.5, Sugar 3.4, Protein 7.6
SPICY VEGAN POTATO SALAD
I wanted a potato salad that would be light and wanted the mayonnaise taste without the fat. I whipped this up and it went over well with the family, so I thought I'd share it here.
Provided by K is for Kase
Categories Lactose Free
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
- Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
- When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
- Add salt and pepper to taste.
- Refrigerate for several hours or overnight.
- Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.
Nutrition Facts : Calories 163.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 260.3, Carbohydrate 32.7, Fiber 3.8, Sugar 3, Protein 3.9
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